Buttermilk Streusel Coffee Cake

The Clinton Street Baking Company makes some killer desserts. I really enjoy experimenting with recipes from their cookbook. I recently tried their Buttermilk Streusel Coffee Cake, which is a nice twist on a regular coffee cake. This yields a nice, dense cake with a crunchy streusel layer at the bottom of the cake.

You can bake this cake in a Bundt or a regular pan. I baked both and found that the regular one came our prettier than the Bundt. The folks at Clinton Street advise you to bake this one for your mother in law. You are sure to score some brownie cakey points!


Buttermilk Streusel Coffee Cake

Serves 8 – 10


 Streusel Topping:

¾ cup brown sugar

½ cup flour

¼ cup rolled oats

½ cup chopped walnuts

¼ cup sugar

¼ cup graham cracker crumbs

4 Tablespoons melted butter

1 teaspoon cinnamon

¼ teaspoon ground nutmeg


2 sticks butter, room temperature

2 cups sugar

4 eggs

2 cups buttermilk

2 teaspoon vanilla

2 teaspoons coffee extract or freshly brewed strong coffee

4 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

• Preheat the over to 300 degrees and lightly spray a 10-inch Bundt pan.

• Now lightly dust it with flour.

• Mix all of the streusel topping ingredients together and set aside.

• Cream the butter and sugar together.

• Add the eggs two at a time, mixing until well blended.

• Mix in the buttermilk, vanilla and coffee.

• Sift the remaining dry ingredients together and then add to the butter/sugar mixture.

• Fill the Bundt pan halfway.

• Sprinkle with two-thirds of the streusel topping.

• Add the rest of the batter.

• Top with the remaining one-third streusel.

• Bake for 60-70 minutes, until a toothpick inserted in the middle comes out clean.

• Cool.

• To unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.



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